Stuffed Cabbage Rolls
By Carol ZorawowiczJUMP TO RECIPE
Prep time: 15 minutes
Cook time: 80 minutes
- large head of cabbage
- enough water to cover & boil cabbage
- 2 teaspoons salt, divided
- 1½ cups cooked white rice
- 1½ pounds lean ground beef
- 1½ pounds lean ground pork
- 3 slices bacon, chopped
- ¼ cup finely chopped onion
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 2 tablespoons brown sugar
- 1 (28-ounce) can crushed tomatoes
- tomato juice, to cover rolls
Place cabbage in a stock pot with enough water to cover. Salt the water (1 teaspoon). Bring to a boil. Turn cored cabbage & remove the cooked leaves to a strainer to cool—cool until all leaves are tender. Trim thick veins off of each leaf.
Sauté onions and bacon.
In a bowl, mix ground beef, ground pork, rice, onion & bacon mixture, eggs, garlic powder, remaining salt, pepper. Pack a small amount of mixture in the center of each leaf—do not overstuff. Roll leaf starting at the stem—fold sides inward.
In a bowl, mix the can of tomatoes with brown sugar. Pour mixture over cabbage rolls. Then add the tomato juice to cover rolls.
Bake at 350˚F for 1 to 1½ hours. Beef & pork should be fully cooked—if it’s pink, cook it a bit longer.